Post by Loupy on Sept 30, 2013 18:22:10 GMT -7
Amish White Bread
allrecipes.com/Recipe/Amish-White-Bread/
"I got this recipe from a friend. It is very easy, and doesn't take long to make."
Prep: 20 min
Cook: 40 min
Read in: 2 hrs & 30 min
Original recipe makes 2 - 9x5 inch loaves
Ingredients:
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar (use 1/4 cup for lighter and less sweet bread)
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions
In a large bowl, dissolve the sugar in warm water, and then stir in yeast.
Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast.
Mix in flour one cup at a time.
Knead dough on a lightly floured surface until smooth.
Place in a well oiled bowl, and turn dough to coat.
Cover with a damp cloth.
Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half.
Shape into loaves, and place into two well oiled 9x5 inch loaf pans.
Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes
Extra Information...
This is a foolproof recipe provided you just follow the steps, watch your measurements of flour, have good yeast, and keep the temp at least 65 degrees. For those who have had failures try weighing out your flour instead of measuring.
NOTES FOR KITCHEN AID MIXER USERS: Proof your yeast in the mixing bowl then add the oil/salt, the add the flour approx. 1 cup at a time with the dough hook on low speed. Once all the dry ingredients are in come up to medium speed for 5 minutes. Then take the dough out, fold it over on itself to redistribute the yeast, make a ball, and place it back in the same bowl after you drizzle a tablespoon of oil (veggie or olive) and turn the dough to coat evenly. Cover tightly with plastic wrap and then a kitchen towel. There are a number of tricks if you think your kitchen is too cool. Turn your over on for 20 seconds and then right off. Put the dough in to rise. I set mine about 4 feet from the woodstove and turn it once. However, get it over 115 degrees and you'll kill the yeast. Just kneading it in the KA will increase the temp of the dough. And by the way, I have cut the sugar down to 2 tablespoons and it is a classic farmhouse white bread. Hope this helps the few that are having trouble.
Great Versatile Bread I've been making this for months. Even my finicky 2 yr old loves this 'toast' and it contains no preservatives.
GREAT WHITE BREAD: I usually use 1/4 cup of sugar and 1.5 T of oil per loaf. This is a very forgiving recipe. Always start out with a clean dry bowl. If you let it rise a bit more, the bread is very fluffy. Since I let the dough rise more, I have too much dough for the loaf pan. When I've finished the 2nd knead, I shape the loaf and cut off the two small ends of the dough and make 6 small dinner rolls (20 min baking). After baking, immediately remove from pan to prevent sogginess.
DINNER ROLLS: Shape into golf size balls, let rise and freeze individually,Ziploc when frozen.
CINNAMON ROLLS: Great dough base, the other cinnamon roll dough's are FULL of butter. Use the full amount of sugar. Be sure to spray between rolls. For the filling, I use the clone of a cinnabun.
ECONOMICAL: I buy a pkg of 10 lb bread flour from Smart and Final for $5.50. That's 34 cups of flour. I buy yeast from costco, a 2lb bag is around $3.50. I give my mom half the bag. Always be sure the yeast is fresh and refrigerated.
STORAGE: Storage and slicing is a negative aspect about homemade bread. However, this bread keeps soft for 3-4 days. My hubbie got me a`breadstorage/slice guide for Christmas from kingarthurflour.com and so far it's worked out well. Thank you for the recipe.
ALL RIGHTS RESERVED Copyright 2013 Allrecipes.com
allrecipes.com/Recipe/Amish-White-Bread/
"I got this recipe from a friend. It is very easy, and doesn't take long to make."
Prep: 20 min
Cook: 40 min
Read in: 2 hrs & 30 min
Original recipe makes 2 - 9x5 inch loaves
Ingredients:
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar (use 1/4 cup for lighter and less sweet bread)
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions
In a large bowl, dissolve the sugar in warm water, and then stir in yeast.
Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast.
Mix in flour one cup at a time.
Knead dough on a lightly floured surface until smooth.
Place in a well oiled bowl, and turn dough to coat.
Cover with a damp cloth.
Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half.
Shape into loaves, and place into two well oiled 9x5 inch loaf pans.
Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes
Extra Information...
This is a foolproof recipe provided you just follow the steps, watch your measurements of flour, have good yeast, and keep the temp at least 65 degrees. For those who have had failures try weighing out your flour instead of measuring.
NOTES FOR KITCHEN AID MIXER USERS: Proof your yeast in the mixing bowl then add the oil/salt, the add the flour approx. 1 cup at a time with the dough hook on low speed. Once all the dry ingredients are in come up to medium speed for 5 minutes. Then take the dough out, fold it over on itself to redistribute the yeast, make a ball, and place it back in the same bowl after you drizzle a tablespoon of oil (veggie or olive) and turn the dough to coat evenly. Cover tightly with plastic wrap and then a kitchen towel. There are a number of tricks if you think your kitchen is too cool. Turn your over on for 20 seconds and then right off. Put the dough in to rise. I set mine about 4 feet from the woodstove and turn it once. However, get it over 115 degrees and you'll kill the yeast. Just kneading it in the KA will increase the temp of the dough. And by the way, I have cut the sugar down to 2 tablespoons and it is a classic farmhouse white bread. Hope this helps the few that are having trouble.
Great Versatile Bread I've been making this for months. Even my finicky 2 yr old loves this 'toast' and it contains no preservatives.
GREAT WHITE BREAD: I usually use 1/4 cup of sugar and 1.5 T of oil per loaf. This is a very forgiving recipe. Always start out with a clean dry bowl. If you let it rise a bit more, the bread is very fluffy. Since I let the dough rise more, I have too much dough for the loaf pan. When I've finished the 2nd knead, I shape the loaf and cut off the two small ends of the dough and make 6 small dinner rolls (20 min baking). After baking, immediately remove from pan to prevent sogginess.
DINNER ROLLS: Shape into golf size balls, let rise and freeze individually,Ziploc when frozen.
CINNAMON ROLLS: Great dough base, the other cinnamon roll dough's are FULL of butter. Use the full amount of sugar. Be sure to spray between rolls. For the filling, I use the clone of a cinnabun.
ECONOMICAL: I buy a pkg of 10 lb bread flour from Smart and Final for $5.50. That's 34 cups of flour. I buy yeast from costco, a 2lb bag is around $3.50. I give my mom half the bag. Always be sure the yeast is fresh and refrigerated.
STORAGE: Storage and slicing is a negative aspect about homemade bread. However, this bread keeps soft for 3-4 days. My hubbie got me a`breadstorage/slice guide for Christmas from kingarthurflour.com and so far it's worked out well. Thank you for the recipe.
ALL RIGHTS RESERVED Copyright 2013 Allrecipes.com